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No-Bake Raspberry Cheesecake (vegan)

No-Bake Vegan Raspberry Cheesecake

This vegan no-bake raspberry cheesecake combines a rich chocolatey crust with bright, sweet, and tangy raspberry fillings for a beautiful and delicious dessert that is easy to make.
5 from 1 vote
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Course Dessert

Ingredients
  

chocolate crust:

  • 1 cup dates
  • 2/3 cup walnuts
  • 2/3 cup oats
  • 1/4 cup cacao powder
  • 2 tbsp chocolate chips
  • pinch of salt

Raspberry cheesecake

  • 3/4 cup cashew butter
  • 1/2 cup coconut cream
  • 2/3 cup frozen raspberries
  • 1/3 cup maple syrup
  • 1/2 lemon juiced
  • 1/2 tsp vanilla extract

Instructions
 

  • Slice dates in half and remove the pits
  • Add dates, oats, walnuts, cacao powder, chocolate chips, and salt to a food processor and blend until it forms a dough-like consistency
  • Form into 12 small balls and place in a muffin tin or silicone muffin cups
  • Press to flat to form the crust for each mini cheesecake
  • Store in the freezer while you make the raspberry cheesecake filling
  • Add cashew butter, raspberries, maple syrup, coconut cream, lemon juice, and vanilla extract into the food processor and blend till smooth and creamy
  • Spoon cheesecake mixture into each muffin cup
  • Place back in the freezer to set the cheesecake filling
  • Remove from freezer and allow to soften before serving and enjoy as is or top with ice cream or whip cream
Keyword cheesecake, dessert, no-bake, raspberry cheesecake, vegan cheesecake
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